Run cold water over wild rice in strainer for 1 minute, lifting rice to rinse well.
In medium saucepan, combine wild rice, 2 cups water and salt. Bring to boiling. Reduce hat and cover; simmer 40-50 minutes or until done and most of liquid is absorbed.
In large skillet, cook and stir onion, celery in 3 tbsp. hot butter until vegetables are tender but not brown.
In large mixing bowl, combine 1/2 cup stock, wild rice, onion and celery mixture, bread cubes, parsley and sage.
Rinse pheasants, pat dry. For each pheasant, season body cavity with salt. Lightly spoon dressing into body cavity. Tie legs securely to tail with string. Pull neck skin over stuffing; fasten to back of bird with skewer. Twist wing tips under.
Place birds, breast side up on a rack in a shallow roasting pan. Lay 2 pieces of bacon over breast of each pheasant. Roast in 350 degree oven 1 1/2 - 1 3/4 hours or until done. A meat thermometer inserted into thigh should register 180-185 degrees.
Place any remaining dressing in a casserole, cover and refrigerate. Add covered casserole to oven the last 30 minutes of roasting. Cover birds, let stand for 15 minutes before carving.
